Key difference - lime vs. lemon
Identifying the different varieties of citrus fruit can be a challenge. Both lime and lemon belong to the citrus family and are more difficult to distinguish from other citrus fruits because of their similar appearance. However, despite their many similarities, these citrus fruits have some important differences. Nutritionally, all citrus fruits are more or less similar and rich in vitamin C, antioxidants and fiber. Both lime and lemon provide traces of iron, magnesium, calcium, folic acid and vitamin E. The five largest lemon and lime producers in the world are China, India, Mexico, Argentina and Brazil. The appearance of the fruit is the main difference between lime and lemon. The lemon is the fruit of the citrus family that belongs to the Rutaceae family . Lemon has an ellipsoidal yellow fruit that is larger than the fruit of the lime. Lime is typically round compared to lemon and small compared to the standard size of other citrus fruits. Lemon is also rich in vitamin C compared to lime. This is the main difference between lime and lemon.
What is lime
The linden is a perennial, flowering plant with a normal height of 9-10 m. It was first commercially grown in southern Iraq and Persia, and by 2012, China, India and Mexico accounted for about 43% of the world's lime production. In addition, Argentina and Brazil are also considered to be the largest lime growers in the world. The lime comes in different sizes and shapes, varies from spherical to oblong and has a pebble skin. Limes are an excellent source of vitamin C and are widely used to improve the taste of processed foods and beverages. It is also important to prevent the vitamin C nutritional disorder scurvy. It is generally peeled and consumed fresh, or the fresh fruits are also used in jams, salads, desserts and main dishes. In addition, fresh juices and frozen juice concentrates with lime are also prepared. Commercially available fresh lime fruits contain seeds, and the number of seeds in each segment varies widely.
What is lemon
Lemon fruits are used all over the world for both cooking and non-cooking. The lemon fruit has an ellipsoidal shape. The peel color of the lemon is deep yellow with a smooth, shiny appearance and can be divided into 8 to 10 segments. They are naturally juicy and sweet, and contain more vitamin C than other citrus fruits. The lemon extract contains about 5 to 6% citric acid, which contributes a sour-tart taste. The characteristic tart taste of lemon juice makes it an important ingredient in beverages and food. Examples are lemonade and lemon meringue tart.
Difference between lime and lemon
Lime and lemon can have very different sensory properties and uses. These differences can include
Origin and history
Lime was first grown in southern Iraq and Persia. In the past, the use of citrus fruits was carefully protected as a marine secret, as lime helps prevent scurvy and the ability to stay at sea for extended periods without getting this disease, which has been a huge benefit for the Navy.
The origin of the lemon is unknown. However, it is believed that lemons were first grown in northeast India, northern Burma, or China.
Fruit shape
Limes have a characteristic round shape and a diameter of 3–6 centimeters
Lemons are ellipsoidal in shape.
Type of skin / peeling
Lime peel is pebbly in nature.
Lemon peel is a smooth and shiny look.
Color of the shell
A ripe lime is dull yellow in color.
A ripe lemon is shiny, light yellow in color.
flower
The morphology of the lime blossom is similar to that of the lemon blossom, but it is smaller than that of the lemon blossom.
The morphology of the lemon blossom is similar to that of the linden blossom, but it is larger than that of the linden blossom.
leaves
The morphology of the lime leaf is somewhat similar to the lemon leaf, but it is smaller and dull dark green than the lemon leaf.
The morphology of the lemon leaf is somewhat similar to the linden leaf, but it is larger and brightly shimmering dark green than the linden leaf.
Vitamin C content
Lime contains less vitamin C than lemon. It contains 29.1 mg / 100 g of vitamin C.
Lemon contains more vitamin C than lime. It contains 53 mg / 100 g of vitamin C.
sorts
Lime is also known as Mexican lime, Persian lime, kaffir lime, and desert lime.
Lemon is also called Bonnie Brae, Eureka, Ponderosa, and Yen Ben. known
Applications
Lime is mainly used for the following culinary and non-culinary applications.
- Limeade and cocktail production
- Used for fresh juice, frozen juice concentrate, canned food, jam and fruit salad preparation
- Production of lime pickles
- Lime is added when cooking and making salads to give it a sour taste
- Used as a garnish for food and drinks.
- The peel is used as a spice for cooking, baking, drinks or sweets, as well as in traditional Chinese medicine
- Extraction of lime essential oil
- Both lime extracts and lime essential oils are used in the manufacture of perfumes, detergents, and aromatherapy
- Used as an insect or mosquito repellent
- Fruit is also used to clean brassware
Lemon is primarily used for the following culinary and non-culinary uses.
- Production of lemonades, soft drinks and cocktails
- Used for fresh juice, frozen juice concentrate, canned food, jam and fruit salad preparation
- Lemon is added when cooking and making salads to give it a sour taste
- Used as a garnish for food and drinks
- The peel is used as a spice for cooking, baking, drinks or sweets, as well as in traditional Chinese medicine
- Extraction of lemon essential oils
- Both lemon extracts and lemon essential oils are used in the manufacture of perfumes, detergents, and aromatherapy
- Used as an insect or mosquito repellent
- Fruit is also used to clean brassware
In conclusion, lime and lemon are members of the citrus family and are similar in culinary uses, but they each have slightly different sensory and physical properties. However, it is not always easy to tell the lemon from citrus fruits.
References:
Gulsen, O. and ML Roose (2001). Lemons: Diversity and relationships with selected citrus genotypes as measured with nuclear genome markers. Journal of the American Society of Horticultural Science, 126 : 309-317.
Hodgson, Richard Willard (1967). Chapter 4: Horticultural Varieties of Citrus Fruits. The Citrus Industry (Revised Edition) ( University of California, Department of Agricultural Sciences). Retrieved February 14, 2009.
Nicolosi, E., Deng, ZN, Gentile, A., La Malfa, S., Continella, G. and Tribulato, E. (2000). Citrus phylogeny and genetic origins of important species as studied by molecular markers. TAG Theoretical and Applied Genetics, 100 (8): 1155-1166.
Patil, JR, Chidambara, Murthy, KN, Jayaprakasha, GK, Chetti, MB, Patil, BS (2009). Bioactive compounds from the juice of Mexican lime (Citrus aurantifolia) induce apoptosis in human pancreatic cells. J. Agric Food Chem, 57 (22): 10933-42.
Yeung. Him-Che. Manual of Chinese Herbs and Formulas. 1985. Los Angeles: Institute for Chinese Medicine.
